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Most of the recipes you will find in the archive are based on 2 adults. For metric conversion from european to american measurements, simply hoover on top of the quantities.

Qualities of the cook

Are you good enough? Are you a good cook? Yes, what is a good cook anyway? It’s definitely not determined by the number of cooking books you have on your book shelve. It is also not about the complexity of your dishes, nor the size of your kitchen.

Did you ever watch any cooking programs where they show you the kitchen of top chefs? It might surprise you, but very often you find their kitchen at home the most simple you can imagine.

Being a good cook is knowing how to use your imagination, your hands. If you enjoy cooking, your guests will taste the love you’ve put inside the dish. A good cook is someone with passion. But also someone who cleans up after they have finished using the kitchen as laboratory.

Don’t feel set back when you burn or mess up those cookies. Practice makes perfect!

Ingredients

Try to play with the ingredients. Once you’ve tried a recipe a couple of times, you know what you can change to make it yours. Be confident and give it a try. Play with different herbs and spices. I would love to know about your ideas.

You will not find a lot of dishes containing meat. We are ‘flexitarians’, which basically means we eat very little meat. When I make recipes with veil, pork, chicken or fish, I like to buy them from a local butcher and not from the supermarket.

Oven

The oven I use is rather small. This will influence the length of time you place your dishes in the oven for. My magic number is always 180 degrees Celsius. For both pasta and cakes. If you see your dish colouring very rapidly, simply take off 20 degrees Celsius.

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